Snow pea, sesame seed, and tofu stir-fry

Snow pea, sesame seed, and tofu stir-fry


SERVES 2–3 V D C Q
1 tbsp toasted sesame oil
2 tbsp peanut oil
7 oz/200 g small shiitake mushrooms
2 heads bok choy, leaves left whole, stalks sliced
5½ oz/150 g snow peas, sliced in half at an angle
9 oz/250 g firm tofu, cut into cubes
1½-inch/3-cm piece fresh ginger, peeled and thinly sliced
2 garlic cloves, finely chopped
1 tbsp light soy sauce
1 tsp sesame seeds
pepper
cooked noodles, to serve

Method

1. Heat a large wok over high heat for 30 seconds. Add the oils, swirl them around to coat the bottom, and heat for an additional 30 seconds. Add the mushrooms, bok choy stalks, and snow peas and stir-fry for 1 minute.

2. Add the tofu, bok choy leaves, ginger, garlic, and a splash of water and stir-fry for 1–2 minutes, until the bok choy has wilted.

3. Stir in the soy sauce, sprinkle with sesame seeds, and season with pepper. Serve immediately with cooked noodles.

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